Pear Pie Print
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Pear Pie

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A simple, rustic, pear pie recipe filled with sweet pear and cinnamon flavor between flaky layers of lard crust that might have you forgetting about apple pie.

  • Total Time: 45 minutes


  • 1 recipe double pie crust (Try my flaky pie crust here.)
  • ½ cup evaporated cane juice, or sugar (Buy cane juice here.)
  • 3 Tablespoon flour
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon, heaping
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon vanilla
  • 6 cups pears, peeled, chopped, sliced
  • 1 Tablespoon butter
  • 1 Tablespoon lemon juice


  1. Preheat the oven to 450.
  2. Sprinkle the prepared fruit with lemon juice to slow the oxidation process.
  3. Whisk all of the dry ingredients together in a bowl.
  4. Add the sugar mixture and vanilla into fruit, stirring well to cover fruit with the sugar mixture.
  5. Empty the bowl into a pastry lined pie plate.
  6. Dot with butter.
  7. Top with the remaining pie crust, sealing the edges with a bit of water. Flute the edges.
  8. Cut slits into the top crust to allow steam to vent.
  9. Bake for 10 minutes.
  10. Reduce temperature to 350 and bake for 35-40 more minutes or until fruit is tender.
  • Author: Reformation Acres
  • Cook Time: 45 minutes